Progress on green table olive processing with KOH and wastewaters reuse for agricultural purposes
Author:
Funder
Spanish Government
Publisher
Elsevier BV
Subject
Pollution,Waste Management and Disposal,Environmental Chemistry,Environmental Engineering
Reference29 articles.
1. Effect of partial substitution of sodium chloride in the fermentation brine on organoleptic characteristics and bioactive molecules occurrence in table olives debittered using Spanish and Castelvetrano methods;Ambra;Int. J. Food Sci. Technol.,2017
2. Short term effects of synergetic inorganic and organic fertilization on soil properties and yield and quality of plum tomato;Brunetti;Sci. Horti.,2019
3. Industrial implementation of black ripe olive storage under acidic conditions;de Castro;J. Food Eng.,2007
4. Evaluation of olive pomace and green waste composts as peat substitutes for organic tomato seedling production;Ceglie;Compost Sci.Util.,2011
5. Effect of table olive wastewaters on growth and yield of cucumber, pepper, tomato and strawberry;De los Santos;Sci. Hortic.,2019
Cited by 3 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Enrichment of green table olives by natural anthocyanins during fermentation;Journal of Food Science and Technology;2023-04-26
2. Reuse of KOH Solutions during Black Ripe Olive Processing, Effect on the Quality of the Final Product and Valorization of Wastewaters as Possible Fertilizer Product;Foods;2022-06-14
3. Effect of fertilisation with black table olive wastewater solutions on production and quality of tomatoes cultivated under open field conditions;Science of The Total Environment;2021-10
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